Flower roses
By VicentaLakin
Recipe Recommendations
- flour 240g
- lard 80g
- powdered sugar 30g
- salt 1.5G
- water 45G
- rose sauce 250g
- Cooked glutinous rice flour 30g
Steps for Flower roses
1
skin: flour 110g, pig oil 37g, sugar 30g, salt 1.5g, water 45g, all mixed into a noodle; soufflé: low-weed powder 110g, pig oil 43g bag with 20 minutes of membrane awakening
2
add 30 g of corroded rice to the rose sauce and split it into nine equals
3
split the water sheets into 25 g and the tarp into 15 g, for a total of 9
4
When the water is crushed, put it in the soak
5
We'll wrap the tarp safely in the water
6
Growing up the elliptical form
7
It's a squirm from one side
8
Put on the skin of all the noodles and put them on the side for 15 minutes
9
Putting the loose pasta on top and growing the elliptical again
10
I'll roll it up again. I'll cover the film for the second time for 15 minutes
11
Raise a long noodle with your palms, press it down in the middle with your thumbs, roll the sides together
12
When the face is crushed with your hands, it's rounded
13
Put a rose in the skin
14
Put pressure on the pate with your thumb, use the mouth of the tiger to push the tarp up15
When you close your mouth, spread it over the oven and press it to the elliptical form
16
After 180 degrees of preheating the oven, put the oven in the middle, bake it in 15 minutes, turn the roses over and continue to bake for 10 minutes until the skin is thin
17
After cooling, the snacks are kept in a sealed box. I'll take a piece of it. It's full of roses and sweets